Enzymes

The maceration of bone with Alcalase leads to very clean results within a short time. The bone is not attacked, so that the finest bone structures are preserved.

Bone preparation:
The bones are roughly fleshed and thoroughly bled in 1-2% saline solution (per litre of liquor, add 0.5 g Peramit LPW, possibly 0.1 g Mortanol 30, 0.5 g Supralan UF, possibly 0.5 g Supralan 67). Bones prepared in this way can then be transferred to the maceration bath. If larger objects are treated, it is advisable to preheat them in warm water (also frozen material!).

Maceration in the ALCALASE bath, standard recipe:

• 20 g ALCALASE per litre tap water 55°C
  
• 10 g/l salt
  
• 1-5 g/l Supralan UF
  
• ev. 1-5 g/l Supralan 67
  
• 0.5-1 g/l Peramit LPW (plasticiser)
  
• ev. 0.1 g/l Mortanol 30 (bactericide)
  
• Under no circumstances use demineralised water

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It is very important that the bath is adjusted to pH 7.5 to 9 (indicator sticks pH 6-10) with sodium carbonate (soda). During the whole time, the bath must be kept at 55°C. The most advantageous for this purpose is a maceration unit or a warming oven, but it is also feasible with an old oven, an immersion heater with heat control, etc. After 12 to 48 hours (depending on the material) the bones can be removed and rinsed. Then the material is degreased and bleached with hydrogen peroxide. The bath can be used several times in succession.
Store ALCALASE concentrate in a cool place (in the refrigerator at 4°C). Shelf life: 1 year
Disposal of liquor: no special precautions necessary, ALCALASE is biodegradable. Observe local and official regulations.